Glass Cabbage (玻璃生菜)
Ingredients
The lettuce
- 1 large head
- iceberg or sang choi lettuce (生菜)
- a big pot
- water
- 1–2 tbsp
- salt (you want the water to almost taste like the ocean)
The dressing
- 4–6 cloves
- garlic, finely minced
- 3 tbsp
- neutral oil
- 2 tbsp
- oyster sauce
- 1 tbsp
- light soy sauce
- a splash
- water
Method
- 01
Cut the head into quarters through the core so the wedges hold together, or pull it apart into whole leaves. Wash and drain.
- 02
Finely mince the garlic.
- 03
Bring a big pot of water to a rolling boil with the salt.
- 04
Drop the lettuce in for 30–60 seconds, no longer. You are looking for the leaves to turn translucent while the ribs still snap.
- 05
Lift it out and drain it properly. Give it a gentle squeeze if it is holding water.
- 06
Lay it out on the serving plate.
- 07
Heat the oil in a small pan and fry the garlic on low until it just turns pale gold. Take it off the heat before it browns, because it keeps cooking in the oil.
- 08
Stir the oyster sauce and light soy into the garlic oil.
- 09
Pour the whole lot over the lettuce and serve straight away.
Notes
- The garlic amount is just a guide, being precise with it isn't a big deal.